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Mother’s Day Pink Velvet Cake Recipe

Mother’s Day Pink Velvet Cake Recipe
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★★★★★

5 from 22 reviews

Celebrate Mother’s Day with this delightful Pink Velvet Cake, a tender and moist treat featuring a subtle cocoa flavor, a beautiful pink hue, and topped with luscious cream cheese frosting. Perfect for making your mom feel special with each bite!

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups cake flour
  • ½ cup unsweetened cocoa powder
  • 1 tbsp baking powder
  • ½ tsp salt

Wet Ingredients

  • ¾ cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs (room temperature)
  • 1 cup buttermilk
  • 2 tsp pure vanilla extract
  • Red food coloring (to achieve desired pink hue)

Frosting

  • Cream cheese frosting (for topping)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes release easily after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together cake flour, unsweetened cocoa powder, baking powder, and salt until well combined. This ensures even distribution of ingredients for a perfect crumb.
  3. Cream Butter and Sugar: In a separate large bowl, use an electric mixer to cream the softened butter and granulated sugar together for about 3 minutes, or until the mixture is light and fluffy. This step incorporates air, giving the cake a tender texture.
  4. Add Eggs: Beat in the eggs one at a time, mixing well after each addition to incorporate fully and maintain a smooth batter.
  5. Incorporate Wet Ingredients: Mix in the buttermilk, vanilla extract, and enough red food coloring to achieve your desired pink shade. Combine until smooth and evenly colored.
  6. Combine Dry and Wet Ingredients: Gradually fold the dry ingredient mixture into the wet mixture until just smooth, being careful not to overmix to keep the cake light.
  7. Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely to room temperature before frosting.
  9. Frost the Cake: Once cooled, generously apply cream cheese frosting between layers and over the top of the cake for a rich and tangy finish.

Notes

  • For best results, use room temperature ingredients to ensure proper mixing and texture.
  • If you prefer a deeper pink color, add red food coloring gradually to achieve your desired shade.
  • Make sure the cakes are completely cool before frosting to prevent melting the cream cheese frosting.
  • You can substitute whole milk with buttermilk by adding 1 tbsp vinegar or lemon juice to 1 cup milk and letting it stand for 5 minutes.
  • Store the cake in the refrigerator covered tightly; bring to room temperature before serving for best flavor.

Nutrition

Keywords: Pink Velvet Cake, Mother's Day Cake, Cream Cheese Frosting, Moist Cake, Celebration Dessert

Find it online: https://tastemadebyclara.com/mothers-day-pink-velvet-cake-recipe/